Description
This banana bread made with sourdough starter discard is an easy—and tasty—way to use extra sourdough starter. You’ll find this quick bread is your go-to for lazy weekends and any time you want a quick treat!
Ingredients
- 240g (2 cups) all-purpose white flour, spelt, whole wheat, einkorn, or a mix
- 3g (1/2 teaspoon) baking soda
- 3g (1/2 teaspoon) fine sea salt
- 125g (1 cup) chopped walnuts (and/or pecans), plus a handful more for the topping
- 113g(1/2 cup or 1 stick) butter, at room temperature
- 100g (1/2 cup lightly packed) brown sugar
- 2 large eggs
- 125g (3/4 cup, stirred down) sourdough starter discard
- 42g (2 tablespoons) honey
- 4 (about 365g) super ripe and mashed bananas
- 28g (2 tablespoons) extra-virgin olive oil
- 4g (1 teaspoon) vanilla
- zest of 1 lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl combine flour, baking soda, and salt.
- In a small bowl mix a handful of chopped walnuts and a few pinches of sugar. Set aside to be used as the topping later.
- In another bowl (or a stand mixer), cream butter and sugar until fluffy. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl. Add sourdough starter, honey, mashed bananas, vanilla, and olive oil.
- Fold the flour mixture into the wet, pausing to scrape down the sides if necessary. Then, fold in the remaining walnuts and lemon zest. Pour the batter into the 9” x 5” baking pan and smooth the top with a spatula. Sprinkle on the reserved chopped walnuts and sugar.
- Bake for 55-65 minutes until the internal temperature in the middle is 200-205°F (93-96°C). Let cool in the pan for 10 minutes, then gently remove to a wire rack to thoroughly cool.
- This banana bread will stay moist for days after baking, but be sure to wrap it in bees wax wrap, a kitchen towel, or place it inside a closed container to prevent much moisture loss.
Notes
To turn this banana bread into zucchini bread, omit the banana and add 300g shredded zucchini. Add the shredded zucchini to the egg mixture just before folding in the flour.
Instead of walnuts, try pecans or slivered almonds, or leave the nuts out entirely.